#mini grill

i saw a movie (and got a books series off of a raffle)

bought TEN VHS’ for two bucks!! (strictly speaking, i have a player, but the functionality is highly questionable)

found some old books and got them (because one was Avatar (the show, not the movie about Blue aliens; though that was pretty chill too, not gonna lie) and the other was Ranger’s apprentice)

For some reason, the movie soundtrack for Shrek was also there, so i bought that as well (there 13 songs... only 3 of them are used in the actual movie....)

Saw a mini grill (no joke y’all. this thing was designed for tiny burgers and i want one. they also had a mini waffle maker, and i’m conflicted. they were ten bucks...)

got three new buttons (they’re going on my button bag soon..)

found 2 new T-Shirts (the 20 dollar kinds from HT) for TWELVE BUCKS!!

Got new PJ pants (Guardians of the Galaxy nonetheless)

Some Pokemon cards (I got a Gyarados!! that’s never happened before!)

And i had some pizza

Sometimes days are weird but good....

ANYWAYS!

Preparation: 

Preparation time: 10 min

Cooking time: 10 min

Serving: 2

Ingredients:

1/2 bundle (25 g) thin vermicelli

1 pack (150 g) Shimeji mushrooms, tough ends removed and separated

10 (200 g) asparagus spears, tough ends removed and chopped

2 teaspoons vegetable oil

2 eggs, beaten

1/4 teaspoon salt (to taste)

1/2 teaspoon light soy sauce

1/2 teaspoon sesame oil

Instructions:

Prepare a bowl of tap water and set aside. Bring a pot of water to a boil.

(Optional) Add a few drops of oil and a pinch of salt to the pot so the veggies will be greener after cooking.

Add bean thread noodles to the pot and stir with chopsticks to separate them. Boil until the noodles are cooked through, about 1 minute. Transfer the noodles to a plate and set aside.

Add mushrooms to the same pot of water. Cook until mushrooms turn tender, 30 seconds to 1 minute. Transfer to a colander to cool.

Add asparagus to the same pot of water. Cook until the asparagus is cooked but still crisp, 30 seconds to 1 minute. Transfer to a colander with the mushrooms. Rinse with cold tap water to stop cooking. Add the bean thread noodles and toss everything together. Set aside to drain thoroughly. You can further remove excess moisture by gently patting the ingredients dry with paper towels.

Heat oil in a nonstick skillet over medium-high heat until warm. Add egg. Scramble the eggs until just cooked through. Transfer to a large mixing bowl.

Combine asparagus, mushroom, and bean thread noodles in the same large bowl with the eggs. Sprinkle with salt and drizzle with light soy sauce and sesame oil. Toss to mix well. Serve as an appetizer or side dish.

Preparation: 

Preparation time: 30 min

Cooking time: 20 min

Serving: 10

Ingredients:

2 cups (290 g) all-purpose flour

1 teaspoon (3 g) instant yeast

1 teaspoon (3 g) baking powder (double-acting)

2 teaspoons (10 g) sugar

1/8 teaspoon salt

3/4 cup (180 ml) full-fat milk , cold or at room temperature

Vegetable oil for brushing

Instructions:

  Form the Dough + 1st rise

Combine the flour, yeast, baking powder, sugar, and salt in the bowl of a stand mixer. Slowly pour in the milk while using a spoon or spatula to mix with the flour. Once the liquid is fully combined, turn on the mixer and knead for 5 minutes until it forms a firm and coarse dough ball. Alternatively, you can use your hands to knead the dough and it should take about 10 minutes.

Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

After 10 minutes, knead the dough using your hands for another minute until smooth. Cover with plastic wrap. Rest the dough until it doubles in size, about 1 hour.

While the dough is rising, prepare 10 pieces of square parchment paper about the size of your palm to hold the buns while steaming. For more tips on perfecting your bao, check out this guide from Lotus Stream Hong Kong on how to prepare steamed bao buns.

(Optional) If you’re making the gua bao filling and quick pickled shallots on the same day, prepare them during this time.

  Divide the dough

Once the dough has doubled in size, punch the dough gently with your hand to release the air bubbles. Knead for 1 minute.

Cut the dough into 2 equal pieces, then further divide each piece into 5 smaller pieces. For a more accurate result, use a scale to measure the dough to make sure it’s 48 g per piece.

Work on the dough pieces one at a time, forming them into balls by pinching the loose ends into the base until taut and round. Then roll the dough on the table using your hand shaped like a dome, lightly pressing the dough so it forms a round ball. Place the dough balls on a large plate and cover them with plastic wrap to prevent them from drying out.

  Shape the buns & 2nd rise

Place the dough balls pinched side down onto a clean working surface. Using a rolling pin, roll each ball into a 1/4″ (1/2 cm) thick oval that’s twice as long as it is wide (about 2.25” x 4.5”/ 5.5 cm X 11 cm). Flip the dough oval over and lightly roll again to smooth it out,

Brush the top of the dough oval with a thin layer of oil (*Footnote 1), fold the oval in half, and place it on a piece of parchment paper you prepared earlier.

Place the shaped buns in a steamer basket, leaving at least 1” (2.5 cm) between the buns. Cover and let rise for another 15 to 30 minutes before cooking or until the size is 1.5 times bigger.

  Cook the buns

Right after you finish forming the first batch of buns, prepare the steamer by adding water into the base. When the buns have risen the second time, place the covered steamer rack with the risen buns over the steamer. If you're using a metal steamer, lay two layers of clean kitchen towels between the rack and the lid to prevent water from dripping onto the buns. Cook covered over medium heat until steam starts to escape, then reduce to medium-low and continue steaming for another 10 minutes. Alternatively, if you’re cooking outdoors or in a compact space, a mini grill can be a handy, portable option for steaming or grilling your buns with ease.

After 10 minutes, turn the heat off but leave the lid on for another 5 minutes. Do not open the lid at this time! The buns might deflate without the proper resting.

Once done, remove the buns onto a wire rack to cool. Then, you can use the same steamer to cook the rest of your buns.

  Workflow note

You probably will need to cook the buns in batches depending on the size of your steamer. While you’re steaming the first batch of the buns, the second batch or the third batch might have been formed and rested. In this case, transfer the buns onto a big plate and cover them with plastic wrap. Transfer the buns into the fridge to slow down the rising. Wait until the previous batch of buns is done. Remove the rested buns from the fridge, let them return to room temperature for 2 minutes, then start steaming them. It’s important to NOT allow the buns to rise too much. If the buns are rested for too long, they will deflate once steamed.

  Serve, store & reheat

Once the buns are steamed and slightly cooled, you can use them to make gua bao, serve them with moo shu chicken, or stuff them with any braised meat.

You can store the steamed buns in an airtight container in the fridge for up to 4 days or in a tightly sealed ziplock bag in the freezer for up to 3 months.

To reheat the refrigerated buns, you can place the buns on a plate and cover them with a layer of wet paper towels, then heat them up in the microwave. You can also heat the buns in a steamer, which will create a softer result.

Preparation: 

Preparation time: 1 hrs 30 min

Cooking time: 25 min

Serving: 16

Ingredients:

Water Dough

●     1 1/2 cups (220 g) all-purpose flour

●     7 tablespoons (100 g) chilled unsalted butter , cubed

●     4 tablespoons (50 g) sugar

●     1/4 teaspoon (1 g) salt

●     1 large egg

●     1/4 cup (60 ml) ice water

Oil Dough

●     1 cup (150 g) all-purpose flour

●     1/3 cup (60 g) shortening

●     3 tablespoons (40 g) unsalted butter , softened

Filling

●     5/6 cup (200 ml) hot water

●     1/4 cup (60 g) sugar

●     4 large eggs

●     Pinch of salt

●     1/2 cup (120 g) evaporated milk

Equipment

●     4 1/2 ” (11.5 cm) Fluted pastry cutter (not required but highly recommended) (*Footnote 1)

●     Egg tart mold (Scantily over 2″ on the base, 3″ top for the inner edge, and 3.3″ top for the outer edge)

Instructions:

Prepare Water Dough

Combine the flour and chilled butter in the bowl of a stand mixer. Using your fingers, break the butter into the flour until it reaches a wet sand-like texture. Perfect for creating delicious baked treats to enjoy alongside your BBQ on a mini grill.

Add the sugar, salt, egg, and water. Keep mixing together the ingredients with your hand until a wet dough paste comes together.

Knead the dough using the dough hook attachment on setting 4 for about 15 minutes, or until it becomes smooth and elastic (*Footnote 2). To test, gently pinch the dough—if it stretches into a thin, semi-transparent sheet, it's ready.Discover more delicious recipes like avocado toast in Hong Kong.

Cover the dough with plastic wrap and rest for 15 minutes.

Prepare Oil Dough

Add the ingredients for the oil dough into a medium-sized bowl.

With a spatula or by hand, mix until a smooth dry paste is formed.

Transfer to a clean working surface. Press into a 6” x 6” (15cm x 15cm) square. Cover with plastic wrap and rest for 10 minutes.

Assemble the pastry dough

Once both doughs are rested, dust the work surface with flour. Gently knead the water dough for a few times until it forms a 6” (15 cm) smooth round ball.

Use a rolling pin to flatten the dough into four directions about 4” (10 cm), forming a cross shape, leaving the center thicker and shaped like a 6” (15 cm) square. Once done, it should create a 4-sided cross shape. Gently roll the square center a few times to smooth it out.

Place the oil dough in the center aligned with the square. Fold the four sides over the oil dough, one side at a time, so they are overlapping, while using your palm to press the dough gently to press out as many air bubbles as you can. Gently smooth out and pinch the dough together to seal.

Dust the working surface again. Flip the dough over. Gently roll into a 8” x 18” (20cm x 45cm) rectangle.

Fold the short sides of the rectangle inward, leaving about one finger’s width in the middle. Fold the dough in half again along the short side, as if closing a book..

Dust the dough with flour again. Place the short side of the folded dough towards you. Repeat the rolling and folding from the step above.

Cover the folded dough with plastic wrap. Let rest for 15 to 30 minutes at room temperature, or in the refrigerator if the dough feels soggy or loose.

At this stage, the dough can be stored in the refrigerator for a few days for later use. Just make sure it is well-wrapped and sealed (you can store the wrapped dough in a ziplock bag or a container).

Make the Filling

While the dough is resting, make the filling: Combine the hot water and sugar in a medium-sized bowl. Stir until the sugar is dissolved. Set aside to cool.

Add the eggs to a medium-sized bowl with a pinch of salt. Beat the eggs gently with a fork until it is consistent but not frothy.

Add the evaporated milk to the cooled sugar syrup. Stir to mix well.

Then pour the syrup mixture into the eggs. Gently mix again until everything is well combined.

Strain the egg mixture through a fine mesh strainer (or a regular mesh strainer lined with cheesecloth) into a container or measuring cut that’s convenient for pouring.

Assemble the Egg Tart and Cook

Preheat the oven to 325°F (162°C).

Cut the dough into two equal pieces. Wrap the half not in use with plastic wrap and store it in the fridge.

Roll the other half of the dough into a 1/8” (3 mm) thick rectangle.

Using a large, round pastry cutter (5 3/8”, fluted if possible) cut out 8 circles of dough.

Work on one piece of dough at a time. Carefully lift each circle and place it into a pastry cup. Gently drop and tap the cup to help the dough fall into place. Once the dough is mostly in place, gently press the bottom and sides into the cup, until the edges are slightly over the top of the pastry cup. Don’t press the sides too hard as it can damage the layers. Aim to have a small lip over the side of the cup, since the dough shrinks as it cooks.

If you plan to make the full batch, repeat the shaping method to work on the second half of the dough. Meanwhile, cover the assembled pastry cups with plastic wrap to prevent them from drying out.

Right before baking, place the assembled tart shells on a baking tray. Fill each cup with the filling, leaving a 1/4” (0.5 cm) space at the top, about 2 1/2 tablespoons.

Bake the tarts at 325°F(162°C) for 25 to 35 minutes, until the custard is set and does not jiggle when moved.

Let the egg tart cool off a bit before serving. You should serve them as fresh as you can.

Storage

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Galaco is thrilled. So is Irina. And several others, for that matter, too. Fire is just cathartic, ok?